Smothered Mushroom Chicken

Smothered Mushroom Chicken

Instructions:

4 chicken leg quarters

22.6 oz Cream of Mushroom soup

10.5 oz Golden Mushroom soup

1 1/2 tspn each: granulated garlic, onion powder, salt, pepper, red pepper flakes (optional)

2 cups warm water

cooking spray

9x13 casserole dish

Directions:

Preheat oven to 375 degrees (F)

Blend water, cream of mushroom and golden mushroom soups until well blended and smooth.

Mix all seasonings together in a small bowl.

Place chicken leg quarters in greased chicken quarters with skin up.

Pull back skin and sprinkle seasonings evenly on each piece of chicken then pull skin back over the seasoned area.

Pour the mushroom soup blend over every piece of chicken until entire mixture is out of bowl.

Cover dish with aluminum foil and bake cover for 45 minutes.

Remove from oven and check internal temperature. 

Once temperature is 150 degrees, remove aluminum foil and turn every piece of chicken.

Ladle soup over the top of every piece of chicken and return uncovered to continue cooking for 20 more minutes or until internal temperature is 160 degrees.

Turn each piece of chicken back to being skin side up , cover with soup mix and cook for additional 10 minutes or until skin is golden brown and crispy.



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